pastéis de nata

Name: pastéis de nata
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savory (ready to bake on baking paper; 42 x 24 cm); 1 Vanilla pod; 1 TEASPOON Butter; 1/2 l Milk; 2 TABLESPOONS Flour; 275 g Sugar; 1 pinch Salt; 1 egg (size M); 5 Egg yolk (size M); 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1 pack of (270 g) fresh butter puff pastry sweet or savory (ready to bake on baking paper; 42 x 24 cm)
1 Vanilla pod
1 TEASPOON Butter
1/2 l Milk
2 TABLESPOONS Flour
275 g Sugar
1 pinch Salt
1 egg (size M)
5 Egg yolk (size M)
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Take the puff pastry out of the fridge and let it rest for about 10 minutes. Unroll the dough and roll out to approx. 45 x 26 cm. Cut out 10 circles (each approx. 10 cm Ø) from the dough. Place the remaining dough on a floured work surface, roll out again and cut out 2 more circles
2
Grease 1 muffin tray (12 wells; each with a capacity of approx. 90 ml). Line the trays with the dough circles, press them on and refrigerate
3
Cut the vanilla pod lengthwise and scrape out the pulp. Put butter, milk and vanilla pod in a pot and bring to the boil. Remove the pod. Mix flour, sugar and salt and stir into the milk. Bring to the boil again. Remove the pot from the stove. Whisk vanilla pulp, egg and egg yolk. Stir in 3 tbsp. hot cream, then stir into the rest of the cream. Spread the cream into the hollows lined with puff pastry. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes
4
Remove the tartlets, let them cool briefly on a cake rack and remove them from the moulds. Before serving, dust with cinnamon if necessary
5
Waiting time approx. 30 minutes